Preparation

• Position a rack in the center of the oven and heat to 325°F. If you want neat slices, use butcher’s twine to snugly tie the roast every 2 inches or so down its length; otherwise, leave it untied. Season all over with salt and pepper.
• 在6 - 7-quart Dutch oven or other deep, heavy pot, heat the oil over medium-high heat. Add the roast and cook, adjusting the heat as necessary and flipping once about halfway through, until well browned on both sides, about 15 minutes total. Transfer the roast to a large plate and set aside. Discard all but about 2 Tbs. of the fat.
• 将锅放回中火。加入洋葱和大蒜，经常搅拌，直到变软和金色约4分钟。搅拌胡萝卜，芹菜和1汤匙。生姜的煮熟，直到它们开始变软，再加2至3分钟（此时您不会完全烹饪它们）。
• 加入醋并煮熟，偶尔搅拌并刮擦所有棕色碎片，直到减少一半，3至4分钟。
• 搅拌肉汤，味o，剩余的姜，贝叶和1茶匙。盐。将烤肉及其任何积聚的果汁退还给锅中，将其依附在液体和蔬菜中。（如有必要，将一些蔬菜倒入碗中，以腾出烤肉空间，然后将蔬菜倒在顶部。
• 慢火煮。用一层箔纸盖住锅，然后盖上重型，紧身的盖子。转移到烤箱，煮1-1/2小时。
• 小心地揭开锅，在此过程中轻轻搅拌萝卜，果酱和栗子，在烤肉上翻转。用箔纸和盖子重新包裹，返回烤箱，然后继续烹饪，直到肉和蔬菜都非常嫩，大约1小时。
• 用钳子小心地将烤肉转移到切菜板或大盘子上。如果使用，请删除并丢弃麻线。为了满足您的需求，要么将烤肉切成谷物，要么用叉子将肉拉成厚厚的块，从而丢弃了任何不需要的脂肪。用开槽的勺子，将蔬菜排列在烤肉周围，并用葱装饰。
• Remove the bay leaves from the braising liquid. If you like, use a spoon to skim off as much fat as possible. Season the braising liquid with salt and pepper to taste. Spoon some of the braising liquid over the top of the meat and vegetables, serving the extra on the side.